{"id":16605,"date":"2021-03-18T16:45:39","date_gmt":"2021-03-18T20:45:39","guid":{"rendered":"https:\/\/blogs.transparent.com\/chinese\/?p=16605"},"modified":"2021-03-18T16:45:39","modified_gmt":"2021-03-18T20:45:39","slug":"beijing-kao-ya","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/chinese\/beijing-kao-ya\/","title":{"rendered":"Beijing Kao Ya: A Delectable Duck"},"content":{"rendered":"

When one thinks of Beijing, a few things immediately come to mind – the Great Wall<\/strong> (\u957f\u57ce – ch\u00e1ng ch\u00e9ng), the Forbidden City<\/strong> (\u6545\u5bab – g\u00f9 g\u014dng), and the city’s most famous dish – Beijing roast duck<\/strong> (\u5317\u4eac\u70e4\u9e2d – b\u011bi j\u012bng k\u01ceo y\u0101). There are plenty of excellent Chinese dishes out there, but it’s hard to top this one! Today, we’ll take a closer look at this delectable duck.<\/p>\n

\"\"<\/a>

Cooked and ready to go!
Image by Sasha Savinov<\/p><\/div>\n

 <\/p>\n

History<\/h2>\n

Just like much of Beijing, there’s a long history behind this culinary masterpiece, as it’s believed that China has been roasting ducks since way back in the Southern and Northern Dynasties<\/strong> (\u5357\u5317\u671d – n\u00e1n b\u011bi ch\u00e1o), circa 420-589. This custom – which originated in what is today Nanjing – eventually found its way north to Beijing, where it became a hit with the emperors of the Yuan Dynasty<\/strong> (\u5143\u671d – yu\u00e1n ch\u00e1o). Back then, it went by a different name – Shaoyazi<\/strong> (\u70e7\u9e2d\u5b50 – sh\u0101o y\u0101 zi – lit. “burning duck”).\u00a0From then on, it was a constant fixture on Imperial menus.<\/p>\n

\"\"<\/a>

Slicing up the roast duck.
Image by Sasha Savinov<\/p><\/div>\n

 <\/p>\n

Restaurants<\/h2>\n

The first restaurant specializing in the Imperial bird opened in 1416 in the Qianmen<\/strong> (\u524d\u95e8 – qi\u00e1n m\u00e9n) area of Beijing, and it’s still churning out roast ducks to this very day. Named Bian Yi Fang<\/strong>\u00a0(\u4fbf\u5b9c\u574a- \u00a0bi\u00e1n yi fang), the original now has plenty of competition, as countless restaurants in the capital have the famed fowl on their menu.<\/p>\n

Amongst Beijingers, you have those who are dedicated to the original, while others prefer either\u00a0Quan Ju De<\/strong>\u00a0(\u5168\u805a\u5fb7 – qu\u00e1n j\u00f9 d\u00e9)\u00a0or\u00a0Da Dong<\/strong>\u00a0(\u5927\u8463 – d\u00e0 d\u01d2ng). Eating roast duck doesn’t have to be a grand occasion these days, though, as you can pick one up in your local market fresh out of the oven, or you can even grab a preserved one in a bag from your local grocery store.<\/p>\n

I’ve had roast duck in several places around Beijing and I’ve got to say that Da Dong is my personal favorite. I’ll admit I’m a bit biased as I used to live a few blocks away and I also love the free boxed wine they let you enjoy while you wait for a table. Check out this video I put together about an evening there. It’s an oldie but goodie!<\/p>\n